Prep Time30 minsCook Time15 minsTotal Time45 mins
8 Bucatini Pasta (or sub any pasta)
1 lb Ground American Lamb
1.25 tsp Kosher salt
1 tsp Cumin
1 tsp Coriander
2 tsp Smoked paprika
0.25 tsp Cayenne or chili flakes
0.50 tsp Fennel seeds
2 tbsp Olive oil, divided, plus more for drizzling
4 Fat garlic, rough chopped
1 Roasted red bell pepper, peeled & sliced
0.25 cup Kalamata olives, halved lengthwise
1 Parsley, chopped (or sub with 1/2 of mint)
Lemon zest
Salt, pepper, chili flakes, to taste
1Set a large pot of water on the stove to boil for pasta, and cook according to directions. Strain and set aside.
2While pasta is cooking, make the sausage. Place ground lamb, salt and spices in a medium bowl and mix well with a wet hand.
3In a large skillet, heat oil over medium heat. Using wet hands break lamb sausage apart, into roughly one inch pieces and drop into pan, browning on all sides, turning heat down if necessary. Test one to see if it’s cooked through. Using a slotted spoon, place cooked lamb on a paper towel lined plate, blot, and set aside.
4Wipe pan clean. Add another tablespoon of olive oil, return to medium heat and add garlic. Cook 2-3 minutes until golden and fragrant. Add pasta, sausage, roasted pepper, olives and a generous drizzle of olive oil, coating pasta well, so it doesn’t stick to pan. Warm through. Season with salt, pepper and some chili flakes if you like. Stir in fresh parsley right before serving. Taste, adjust salt and garnish with lemon zest.
5Divide among 4 bowls. Enjoy!
Ingredients
8 Bucatini Pasta (or sub any pasta)
1 lb Ground American Lamb
1.25 tsp Kosher salt
1 tsp Cumin
1 tsp Coriander
2 tsp Smoked paprika
0.25 tsp Cayenne or chili flakes
0.50 tsp Fennel seeds
2 tbsp Olive oil, divided, plus more for drizzling
4 Fat garlic, rough chopped
1 Roasted red bell pepper, peeled & sliced
0.25 cup Kalamata olives, halved lengthwise
1 Parsley, chopped (or sub with 1/2 of mint)
Lemon zest
Salt, pepper, chili flakes, to taste
Directions
1Set a large pot of water on the stove to boil for pasta, and cook according to directions. Strain and set aside.
2While pasta is cooking, make the sausage. Place ground lamb, salt and spices in a medium bowl and mix well with a wet hand.
3In a large skillet, heat oil over medium heat. Using wet hands break lamb sausage apart, into roughly one inch pieces and drop into pan, browning on all sides, turning heat down if necessary. Test one to see if it’s cooked through. Using a slotted spoon, place cooked lamb on a paper towel lined plate, blot, and set aside.
4Wipe pan clean. Add another tablespoon of olive oil, return to medium heat and add garlic. Cook 2-3 minutes until golden and fragrant. Add pasta, sausage, roasted pepper, olives and a generous drizzle of olive oil, coating pasta well, so it doesn’t stick to pan. Warm through. Season with salt, pepper and some chili flakes if you like. Stir in fresh parsley right before serving. Taste, adjust salt and garnish with lemon zest.
5Divide among 4 bowls. Enjoy!
Spicy American Lamb Merguez Sausage with Bucatini Pasta
